Piadina scraps used as the base for a piadipizza suitable for the Low FODMAP diet: quick to prepare and baked until the mozzarella is melted and the edges are crispy.
Cut the piadine into strips and arrange them in a baking tray lined with parchment paper.
Spread the topping over the top: egg whites, diced mozzarella, black olives, and chopped cherry tomatoes; salt to taste.
Bake in a preheated static oven at 180°C for 25 minutes, until the mozzarella is melted and the base is crispy.
Baking tray
Parchment paper
Knife
Bowl for the egg whites
Recipe suitable for a Low FODMAP diet.
Italia
| Energy (kcal) | 214.23 |
| Carbohydrates (g) | 19.49 |
| of which Sugars (g) | 1.53 |
| Fat (g) | 9.49 |
| of which Saturates (g) | 4.49 |
| Protein (g) | 12.55 |
| Fiber (g) | 0.82 |
| Sale (g) | 0.84 |
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